Thai Beef Salad
If you’re dreaming of a healthy, easy midweek meal that requires just 5 minutes spent over the stove, you’re going to absolutely love this Thai Beef Salad recipe.
Bursting with colour and crunch from your fresh veggies, this salad cleverly combines a rich cut of grass-fed beef and noodles, with a zingy and sweet dressing for an optimal balance of flavours and nutrients!
The prep time in this recipe is for the most part due to the time it takes to chop your veggies and thus could easily be halved with another willing set of hands.
Challenge the kids to get hands-on in the kitchen, while you master the delicate balance of flavours that make a classic nuoc cham dressing so bloody tasty!
Now, let’s call the helpers into the kitchen so we can get started.
Ingredients
FOR THE SALAD
- 300 grams of steak
- 50 grams of vermicelli noodles
- 1/4 iceberg lettuce
- 1/2 a large continental cucumber
- 2 large tomatoes
- 1 red onion
- 1 carrot
- 1 red chili
- 1 large handful of fresh coriander
- 1 large handful of fresh mint
- 1 handful of bean sprouts
FOR THE DRESSING
- 1/4 cup of Fish sauce
- 1/4 cup of water
- 1 tablespoon of sugar
- 3 cloves of fresh garlic
- Juice of 1/2 a lime
Cooking Method
- Cook Vermicelli noodles according to packet instructions and set aside.
- Finely slice lettuce and a red chili, dice tomato, cucumber and red onion, and Juliane carrots.
- Roughly chop herbs and set aside.
- Combine all ingredients for nuoc cham dressing in a small bowl and set aside.
- Cook steak in an oiled skillet to your liking, and rest for 2-3 minutes before cutting into thick slices.
- Combine all elements of your salad and allow individuals to dress to taste.
